In vitro antioxidant activity and phenolic composition of Georgian, Central and West European wines

0447148 - ÚEB 2016 RIV US eng J - Článek v odborném periodiku
Tauchen, J. - Maršík, Petr - Kvasnicová, Marie - Maghradze, D. - Kokoška, L. - Vaněk, Tomáš - Landa, Přemysl
In vitro antioxidant activity and phenolic composition of Georgian, Central and West European wines.
Journal of Food Composition and Analysis. Roč. 41, AUG 2015 (2015), s. 113-121. ISSN 0889-1575. E-ISSN 1096-0481
Grant CEP: GA MŠMT(CZ) LD11005
Grant ostatní: OP Praha Konkurenceschopnost(XE) CZ.2.16/3.1.00/24014; project CIGA(CZ) 20142012; COST Action(CZ) FA1003
Institucionální podpora: RVO:61389030
Klíčová slova: Red wine * White wine * Antioxidant activity
Kód oboru RIV: GM - Potravinářství
Impakt faktor: 2.780, rok: 2015

Georgia is a traditional country of viticulture and winemaking but only a few studies have been focused on wines originating from this area. In this study, we compared antioxidant effect, total sulfite content and concentration of 14 phenolic compounds of some native Georgian red and white wines with wines commonly produced in Central and Western Europe. Georgian red wines exhibited higher antioxidant capacity in DPPH, ORAC and total phenolic content assay. Further, Georgian red wines were richer in quercetin, kaempferol and syringic acid content, while the concentration of trans-resveratrol was lower than in Central and West European red wines. While differences among red wines from different origins and cultivars were observed, winemaking technology was the most important factor in the case of white wines. Kalchetian method increased antioxidant effect and levels of some phenolic compounds in comparison with white wines prepared by common European method. Our findings suggest that Georgian wines deserve further attention because of their high content of phenolics and high antioxidant capacity.
Trvalý link: http://hdl.handle.net/11104/0249070